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Author Topic: Canning salmon  (Read 24620 times)

DavidD

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Re: Canning salmon
« Reply #15 on: October 09, 2012, 11:18:56 AM »
Steely - so the Presto pressure cooker worked out nicely?  Guess I'll have to add one of those to the Xmas wish list...
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steely02

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Re: Canning salmon
« Reply #16 on: October 09, 2012, 01:09:16 PM »
Ya it worked out real good for me. I've never owned one before but had no problems. Also every jar sealed properly!  There was a few articles I read that said sometimes due to stuff on the rim of the jar they won't seal. So guess I had beginners luck lol although I gave that job to the girlfriend so I wouldn't screw it up haha
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canso

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Re: Canning salmon
« Reply #17 on: October 09, 2012, 04:31:08 PM »
Now, try a brine and 2 hour smoke, then pressure can it.   Mmmmmmm my family can't get enough.
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steely02

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Re: Canning salmon
« Reply #18 on: October 09, 2012, 05:21:48 PM »
Nice ill have to try that. What do u brine it in?
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canso

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Re: Canning salmon
« Reply #19 on: October 09, 2012, 06:59:09 PM »
I do dry brine with 4 cups brown sugar and 1/4cup salt,
Layer brine and salmon for a few hours or overnight in the fridge, try to stir it up.
Rinse under cold water and smoke 2 hours max.
I only pressure can the thick pieces.
The thin strips don't get the rinse and stay in the smoker till its jerky.
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